Description
Transform your leftover turkey into a delicious and creamy one-pot pasta. This easy recipe is perfect for a quick weeknight meal and uses simple ingredients.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 8 ounces uncooked fettuccine
- 3 cups chicken broth
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried parsley
- 2 cups cooked, shredded turkey
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the uncooked fettuccine, chicken broth, milk, salt, pepper, thyme, and parsley. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 10-12 minutes, stirring occasionally, until the pasta is al dente and the liquid has thickened.
- Stir in the shredded turkey and Parmesan cheese. Cook for another 2-3 minutes until the turkey is heated through and the cheese is melted.
- Garnish with fresh parsley before serving.
Notes
- You can substitute any short pasta shape for fettuccine.
- If you don’t have leftover turkey, cooked chicken or ham can be used instead.
- For a richer sauce, you can add a splash of heavy cream along with the milk.
- Adjust seasonings to your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg